Achiote Chicken Tacos with Avocado

This achiote marinade transforms humble chicken tacos into something bright and bold. Top with a classic salsa and creamy avocado. 

What You Get

Achiote-marinated chicken breast 

Cabbage slaw 

Lime 

Cilantro 

Avocado 

Corn tortillas 

Pico de gallo 

What You’ll Need

Salt

Olive oil

Makes 3 servings

Active Time: 15 minutes  

Total Time: 25 minutes  

Step 1

Preheat the oven to 400°F. Remove the chicken from the marinade and season with salt. 

Step 2

In a large cast-iron skillet or ovenproof pan over medium heat, warm 3 tablespoons olive oil. Add the chicken and cook until golden on the first side, 5 minutes. Flip the chicken and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, 10 minutes. Transfer the chicken to a cutting board to rest, 5 minutes. Slice the meat across the grain.

Step 3

Meanwhile, in a bowl, combine the cabbage slaw, juice of ½ lime, 1 tablespoon olive oil, and a pinch of salt, and toss to coat. Cut the remaining lime into wedges. Pick the cilantro leaves and toss the stems. Peel, pit, and dice the avocado. 

Step 4

To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm. 

Step 5

To build the tacos, place the tortillas on plates. Fill with the chicken, slaw, pico de gallo, and avocado. Scatter with the cilantro leaves and serve warm, with the lime wedges for squeezing.